Easter Brunch Menu

By Lorraine

A lovely Easter brunch menu includes baked ham with pineapple glaze, quiche Lorraine, roasted asparagus, deviled eggs, fruit, assorted breads and dessert. Easter is a most significant holiday on the Christian calendar celebrating the resurrection of Jesus and his victory over death. It is often a time of family gatherings, sunrise church services, fancy clothes and colorfully dyed eggs.

Here are a few interesting statistics about Easter.

The results of a survey among people in the United States about celebrating Easter show that last year, 80.6 percent of respondents in the United States said they are planning to celebrate Easter, source

What do families plan to do on Easter Sunday?

Here are some activities, according to the results of a survey among 7,264 U.S. consumers regarding what activities they plan to do on Easter Sunday. source

57.8% Visit family and friends

55.6% cook holiday meal

51.3% go to church

41.1% watch TV

31.4% plan an Easter egg hunt

15.6% go to a restaurant

As our family grows and ages, our Easter Sunday now looks different from year to year. Church service is always a part of the day but we no longer get the kids up early and head out to sunrise service as we did when they were little.

Easter Brunch

Our daughter and her family who lives in upstate New York aren’t always able to be with us for Easter. Sometimes I have everyone to our home for dinner. Sometimes we head to another daughters home and have a meal there. We are finding brunch works well and is a good time for all of us to enjoy an Easter Sunday meal together.

This was our Easter Brunch Menu last year.

Easter Brunch Menu

(Links to all recipes found below)

Baked Ham

(followed heating directions on packaging)

Pineapple Ham Glaze

Quiche Lorraine

Pineapple Bunny Fruit Tray

Roasted Asparagus

Pastel Colored Deviled Eggs

Bread Tray of

Snow Flake Dinner Rolls

Irish Soda Bread (frozen from St Patrick’s day)

Chocolate Chunk Banana Bread

There are elements of this meal that can be prepared ahead so Easter morning is more relaxed. If you visit here very often, you know I love to freeze the baked goods I make so they stay fresh and have their just-baked flavor when thawed. The snowflake dinner rolls and chunk chocolate banana bread work perfectly here.

Since we have lots of little ones in our family, I cut the Chocolate Chunk Banana Bread into smaller slices. It drives me nuts when clearing the kids plates to see large amounts of food being wasted!

The Banana bread is on the top of the tray, the Irish Soda Bread in the middle and the mini-sized snowflake rolls on the bottom. When shaping the rolls, I made small ones because the kids feel gypped if they get a roll that was cut in half.

Along with the ham is Quiche Lorraine. The quiche can be made the day before and reheated when getting ready to serve.

To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes. Click HEREfor both the snowflake rolls and the quiche recipes shown in the photos above.

A little whimsy added to the buffet brought smiles to everyone’s face though there was little hesitancy to pluck off and eat the bunny’s blueberry eyes. Oh, those boys! It was cute while it lasted and easy to assemble. I followed a photo found on pinterest

I love how pineapple compliments ham and this sweet sauce/glaze is delicious. Five minutes to make and it is done. Click HERE for the recipe.

The Roasted/Baked asparagus is another quick side. Just 12 minutes in the oven.

Baked Asparagus with Balsamic and Butter

recipe source: Allrecipes

INGREDIENTS:

1 bunch fresh asparagus, trimmed

cooking spray

salt and pepper to taste

2 tablespoons butter

1 tablespoon soy sauce

1 teaspoon balsamic vinegar

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.

3. Bake asparagus 12 minutes in the preheated oven, or until tender.

4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Buttercream Frosting

1 cup softened butter (2 sticks)

4 cups confectioner’s sugar, sifted

2 teaspoons vanilla

pinch salt

3-4 tablespoons milk or half-and-half

In stand mixer, cream softened butter. Add confectioner’s sugar, vanilla, salt and milk; and mix on low until combined. Beat on high speed until light and fluffy adding small amount of milk (if desired) until desired consistency.

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I love your posts, Lorraine. The look of our holidays has changed over the years, too. As a matter of fact, Easter is still up in the air this year. We always do brunch, too, and it looks somewhat like yours. I always do several quiches because everyone loves them.